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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Explain the Principles of Taxonomy? The goal of taxonomy is to develop a workable classification that reflects evolutionary relationships and provides identification and no
A tumbler garden Grow several kinds of seeds in 'tumbler gardens'. Every pupil might grow a tumbler garden of his own and keep a day by day pictorial record of the progress of
GOLGI COMPLEX ( GOLGI APPARATUS = GOLGI BODY) The Nobel laureate, Camilla Golgi (1898) discovered the presence of a special, small group of interconnecting membranous s
Define the effect of dietary fibre on Nutrient Absorption? Nutrient Absorption: Inclusion of fibre has been shown to retard the absorption of some nutrients. The inclusion of v
Q. Diagnosis of diabetes mellitus? Timely and proper diagnosis plays a key role not only in identifying new cases but also in managing old cases with or without diabetic compli
define glycolysis.describe the various steps of glycolysis
Find the initial osmotic pressure at room temperature for a cell if the only ions present are KCl and NaCl on either side of the membrane. Assume the concentrations for K+ and Na+
What are the consumer and producer surplus? Consumer and producer surplus: At equilibrium P 1 Q 1 (as point B, here demand equals supply) Consumer surplus:
In the year of 1953, Watson and Crick worked out the 3-D structure of DNA, beginning from X-ray diffraction photographs taken through Wilkins and Franklin. They decreased which D
Define Iron Factors affecting absorption of dietary iron? We have read earlier that iron in foods occurs either as haem or non-haem iron. Haem iron comprises of iron in combina
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